Weeknight Mushroom and Kale Pasta

30 Reviews / 4.9 Average
Here's a great quick and easy weeknight dinner that even if you or your family isn't a fan of mushrooms, you might be surprised. This Mushroom and Kale Pasta is so tasty and pairs well with a simple side salad.
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Easy Weeknight Mushroom and Kale Pasta from 100 Days of #RealFood #pasta

This is one of those dishes where my 6-year-old will yell from upstairs, “Mommy, what are you making?!? It smells sooooo good down there!” That girl loves to eat good food, and I love to make it, which makes us a perfect match. This recipe is also the only time I’ve ever seen my 8-year-old actually eat mushrooms and somewhat enjoy them.

See, even though I know she “doesn’t like” mushrooms, I make them anyway and just try to serve them different ways in different dishes. And once in a blue moon, all that hard work pays off when they eat (and enjoy) something new – score!

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152 thoughts on “Weeknight Mushroom and Kale Pasta”

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  1. Wondering if i could use 2% milk instead of heavy cream? I know it wont be quite as creamy.. but i’m hoping to make this tomorrow with what I already have on hand. I also have dry milk.. maybe milk that in to the 2% to make it more creamy? Any thoughts?

  2. I have made this twice in that past week and everyone LOVES it. In fact, upon hearing what I made for dinner, my mother (yes, that’s right) said “Oh Gross!” Once she started eating it, there was none left. I made it for our special valentine’s day, used portebello mushrooms in stead and added one tenderloin steak cut into bite size pieces…Devoured it with 2 and 3 additional servings. My daughter even asked for it in her lunch today. Definitely a KEEPER!!!

  3. I made this for my meat-loving hubby, and it was amazing! I used dried oyster mushrooms and whole wheat gnocchi, and it was fantastic!! Yum!!!

  4. 5 stars
    This was SO GOOD! My fiance and I loved it, and we both went back for seconds. Made quite a few substitutions: fresh baby portabellas for the dried mushrooms, full-fat Greek yogurt for the heavy cream, chicken stock for the mushroom liquid and white wine, and spinach for the kale. Even with all the changes, it was very yummy! The sauce didn’t thicken up as much as I thought it would, but that doesn’t stop me from giving this recipe a 5-star rating!

    Thank you for this blog and all you do, Lisa. I’ve been trying to switch to a more real food/organic diet for about 5 years now (ever since I left for college), but I always ended up going for convenience. After reading this blog (I went back and read your first two 100 day challenges), you’ve inspired me to clean out my pantry and really take this seriously. My fiance is 100% supportive of the changes, and I’m excited that we will now be able to live healthier lives! Again, I can’t thank you enough.

  5. 5 stars
    This was delicious! Thank you so much for the recipe. I did have a little bit of trouble getting the sauce to thicken at the very end. Did any one else have that issue?

  6. 5 stars
    Made this tonight with Swiss chard instead of kale and it was a huge hit! The hubby had seconds and our 2 year old loved it (and he is in full picky picky mode lately). Thank you for another great dinner :)

  7. Thanks for being so fantastic! Your mindset is so in tune with my own and it is so great to hear new ideas and recipes from you that enrich what I have been doing with my own family. It is both reaffirming and rejuvenating! I just made your crock pot chicken and it was the perfect thing on this freezing night. Excited to have chicken soup for the kiddos to send on another cold day! Thank you so much!

  8. Made this tonight for my family. Husband and 12 yr old son. Both raved over it. Hubby usually wines if there’s “no meat” and 12 yr old hates anything green.

    This was delicious! I will probably use the same pot I cooked the pasta in to make the sauce to reduce the number of pans for cleanup.

  9. This was amazing! All three of my kids devoured it! Thanks for helping me turn things around over here :) Feeling encouraged!

  10. 5 stars
    This is one of the best pasta dishes I’ve ever had! I used fresh portobellos and since I did not have the mushroom liquid I used 1 cup of chicken broth. The dish turned out fantastic!!! Next time I will also add in more kale. Thank you for the recipe!!

  11. I made this last night, and my family LOVED it. I added chicken and substituted spinach for the kale (already had a container of spinach in my fridge) Thanks so much for sharing!

  12. My family isn’t 100% vegan or 100% vegetarian, but we type our best to cut out most animal products in our normal meal plan. I noticed a few of the remarks that mentioned replacing the heavy cream with chicken broth, would vegetable broth work as well or would you recommend some else?

    1. Assistant to 100 Days (Amy)

      Hi Kayla. We’ve not made substitutions in this recipe. You are welcome to experiment. Broth, obviously, is going to be a much different texture from cream in this dish. ~Amy

  13. 4 stars
    I made this last night and everyone enjoyed it, however we felt it was a little bland. I’m always looking for easy ways to get more greens but I will need to find a way to add more flavor next time- maybe a stronger cheese.

  14. 5 stars
    Made this for dinner last night and it was awesome! My boyfriend dislikes mushrooms and basically any meatless dish and he went back for seconds! Thanks for this easy and delicious recipe. #kale

  15. 5 stars
    OMG!!!I made this for dinner last night and it was an instant hit. That says a lot considering my kiddos do not eat mushrooms!!! I even brought leftovers for lunch today. Thank you Lisa and staff for all that you do!!! You guys are amazing!

  16. 4 stars
    Made this tonight and my kids (5 & 7) who claim they don’t like mushrooms, gobbled it up. Keep up the good work, Lisa, et al! You all are doing a wonderful job!!!

  17. 5 stars
    By request, I am making this for the second time tonight. I used fresh mushrooms and added chicken after the sauce was mixed with the pasta. It was wonderful and enough for 4 adults.

  18. 5 stars
    We loved this!!! Added thinly sliced onion instead of shallots, fresh baby bellas and a little extra white wine. Thinking I’ll add some fresh flat parsley next time. Can’t wait!

  19. I tried this recipe the other night and it was absolutely delicious! Thank you for sharing such wonderful, tasty, and healthy recipes! :)

    1. Assistant to 100 Days (Amy)

      Hi Christine. We have not made changes to this recipe. You are welcome to try substituting and please share with us how it turns out. ~Amy

  20. 5 stars
    This recipe was great! I used fresh cremini mushrooms and mixed in free-range chicken. It was hit, even with my 3yo, 5yo and husband- who normally refuses veggies like mushrooms and kale! And we have plenty of leftovers which is a bonus.

  21. 5 stars
    I made this last night and we finished the leftovers today. My husband was blown away by it, as he has been with all of the recipes of yours I have tried! I think he is really coming on board with this real food shift I am trying to make in our home.

    A few changes I made:
    – used a package or fresh mini portabella mushrooms
    – omitted the wine (I’m pregnant and overly cautious!)
    – use spinach instead of kale

  22. 5 stars
    AMAZING!!! We were out of kale so we used Swiss chard, fresh mushrooms and chicken stock. Also, our sauce never thickened as much as we would like so we used a little arrowroot. Wish we would have made a double batch!!

    Love your blog!! Can’t wait for the cookbook;)

  23. made a variation of this tonight and it was amazing. I left out the cream and I added chicken stock, not sure what quantity of each ingredient i ended up using but it was so lovely.
    thanks for sharing!

  24. Can you recommend a the best type of white wine to use? I don’t usually keep that and do not have a lot of experience using it?

    I was thinking of subbing chicken broth. Would that work?

    1. We don’t drink wine, so I never have it in the house. Whenever a recipe calls for wine in a savory dish, I substitute chicken or beef broth. The taste will probably be a bit different, but will add the necessary moisture.

  25. My son is allergic to dairy and can’t have cream. Do you think it’d be possible to sub coconut milk for the cream and butter and leave out the parmesan? Or possibly cashew milk (so it doesn’t get too much of a coconut taste)?

    1. Assistant to 100 Days (Amy)

      Hi Christina. We haven’t made those kind of substitutions but I think this recipe is pretty flexible. Please let us know how yours turns out. ~Amy

  26. Followed the exact recipe. It was awesome. Totally didn’t think my 12 year old would eat it but she asked for a second helping. Next time, probably wouldn’t use the dried mushrooms as they were really expensive. Might also add more veggies.

  27. Lyndsey Thackston

    I loved this recipe. But I altered it to the point where is is probably unrecognizable. But it was sooo good! I added sun dried tomatoes and used real portobello mushrooms and used spinach and chicken stock. Soooooooo Delicious.

  28. I made this for dinner last night. It was so good. The flavor was amazing! I added some baked chicken to the recipe. A new favorite!

    1. Assistant to 100 Days (Amy)

      Hi Anne. It depends on the store. Sometimes you find them with bulk foods at Whole Foods type stores, sometimes with spices, and other times in places that make no sense. :) Asian stores usually have a wide variety. You can save yourself some time by just asking a store clerk. ~Amy

  29. 5 stars
    I made this recipe also and we loved it. I do have a question. It calls for cream which I used. If I am trying to watch my fat intake, and lose weight, can you still use whole milk and cream?

    1. Assistant to 100 Days (Amy)

      Hi Tina. A few readers suggested using Greek yogurt. We haven’t made these substitutions ourselves, however. ~Amy

  30. I made this tonight with fresh mushrooms and at the end threw in steamed broccoli and spinach instead of kale. It was delicious, thanks for the great recipe Lisa!

  31. I read your recipes, and they sound great. I would love to try them someday, but as of now I can’ do that because my husband, is not allowed to have any salt of any kind. No low salt, no sea salt , no light saly, no salt subtitle of any kind and he can no processed foods. I have not found any one who con come up with tasty meal that have no salt. I even have all of Mrs. Dash products, and it still does not work for me.

  32. 5 stars
    Delicious! And my husband asked for seconds even though he was skeptical when I first told him what I was planning for dinner. I love how the mushrooms provide a meaty texture in this meat-less dish. Planning to freeze my remaining fresh kale so I can make this or the florentine recipe in the future!

  33. Jennifer Edwards

    WOW!! Just made this meal. It was spectacular!!! I have been following your blog for a year now, and I love it when you post new recipes. The best part is that I almost ALWAYS have everything on hand. I substituted the dried with fresh mushrooms and the mushroom juice with home made chicken stock! fantastic!